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Tarragon chicken and rice soup recipe

Tarragon chicken and rice soup recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken and rice soup

This a warm and comforting chicken soup that's perfect for a cold and blustery evening. To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use.

5 people made this

IngredientsServes: 10

  • 1L water, or as needed
  • 1 tablespoon chicken stock granules, or to taste
  • 1 tablespoon dried tarragon
  • 2 teaspoons dried basil
  • freshly ground black pepper to taste
  • 4 skinless, boneless chicken breasts
  • 175g long grain white rice
  • 1 onion, diced
  • 6 carrots, diced
  • 6 stalks celery, diced
  • 1 teaspoon finely chopped garlic

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Fill a stock pot about 3/4 full with water; mix chicken stock granules, tarragon, basil and black pepper into water and bring to the boil. Cook chicken in the boiling stock until cooked through, 15 to 20 minutes. Remove chicken breasts with a slotted spoon, chop into small pieces and add it back into the stock pot.
  2. Add rice, onion, carrot, celery and garlic into the pot; cook until rice is tender and soup has thickened, 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (24)

by lutzflcat

I made half a recipe to see if we liked it, which would be 3 each carrots and celery. Once I chopped 2, I knew 3 would be too much, so I left them out. Two cups of water wasn’t enough to even cover the chicken breasts, so more water and a little more soup base went into the pot initially. I shredded the chicken and put it into the pot along with the veggies and the rice. Once I mixed in the rice, I knew it needed even more liquid, since rice cooks at a 1 part rice to 2 parts liquid ratio, so I added some chicken broth. After simmering for 30 minutes, neither the rice nor the carrots were cooked, so back on for another 15 minutes. When I next checked, the rice had absorbed most of the additional chicken broth. I know she says this is a very thick soup, but at that point, it was on the verge of totally drying out, so I added even more chicken broth to reach a soup consistency (and it was still “thick”). The instructions aren't good, but it does taste good, so if you're prepared to tweak, go for it!-05 Jun 2014

by Lynnje

The addition of tarragon and basil in the recipe was BRILLIANT!! I've been making chicken soup for 35 years and was really hesitant to add the basil. I had no problem adding the tarragon as I love it with chicken, but basil? I just wasn't so sure. Well, the combination of them both was INCREDIBLE to say the least! The only change I made was to make my own chicken stock and to use the meat from a whole chicken. I will never make another pot of chicken soup any other way. Thank you Rubyjewel for a SUPERB receipe!!-30 Jan 2015

by bomackin

The tarragon is a great flavor for this soup! I make a similar soup, but use a lot more broth to rice. The ratio of broth to rice that I use is probably more like 3-4 quarts broth to ***1*** cup of rice (but I use brown rice in a slow cooker, which might make a difference?). Actually, I typically only make this when I have a roasted chicken. After the bones are picked relatively clean, I place the leftover meat in the fridge, only adding it to the soup at the end, just to warm through. I the meantime, I place the bones in a 4-5 qt. slow cooker overnight with plenty of water, salt and vinegar, as well as onion peel scraps, and similar veggie scraps, if I have them on hand. --- In the a.m., I pull out the bones, strain the broth if needed, put in some fresh onions (chopped), and garlic (maybe whole cloves), possibly carrots, and the seasonings, plus the rice. Shortly before serving, I place the chicken meat in, and possibly (but not often) some frozen peas. The result is amazing comfort food. SO, IMHO, RubyJewel did a great job on everything, except the amount of broth........, but then, I don't use white rice and don't do a quick stove-top cooking of the rice...., which might make a good bit of difference.-11 Dec 2014


French Chicken Tarragon

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

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Recipe Summary

  • 1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
  • 1 tablespoon olive oil
  • 1 ½ cups chopped red onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 garlic cloves, chopped
  • 1 (8-ounce) package mushrooms, halved
  • ¼ cup all-purpose flour
  • ½ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 2 cups water
  • 2 tablespoons dry sherry
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 (12-ounce) can fat-free evaporated milk
  • 3 cups shredded roasted skinless chicken

Prepare rice according to package directions set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken cook for 10 minutes or until thoroughly heated.


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  • 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • ¼ cup finely chopped shallots
  • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon chopped fresh tarragon

Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.

Return the chicken and any accumulated juices to the pan reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.


Tarragon & Lemon Chicken Soup with Orzo

30 min prep 6 servings 12 ingredients

Chicken soup is the best when you’re feeling low. A common feeling during cancer treatment. This Tarragon & Lemon Chicken Soup is a version of the classic which is not only soothing but also . delicious. To get the delicate anise back notes that make this simple soup so very good, you’re going to need to use fresh tarragon, dry just won’t cut it. The flavor of soft leaved herbs like tarragon, parsley, and basil don’t survive the drying process well. I never cared for tarragon until I tasted it fresh, and now it’s a firm favorite, so seek out fresh, and give this easy nourishing soup a try.


Recipe: Tarragon Chicken - Elder Scrolls Online

Recipe: Tarragon Chicken is a Food Provisioning recipe in Elder Scrolls Online. Recipes have to be found in the world, usually inside barrels and crates, and then consumed to be learned. Recipes are not bound to account, and can be sold to other players.

Recipe: Tarragon Chicken Information

Creates Tarragon Chicken

Increase Max Health by 1569 for 35 minutes. (5 seconds cooldown)

Ingredients

  • Poultry
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Creamy Chicken Rice Soup Recipe By Paula Deen

This Creamy Chicken Rice Soup Recipe is by Paula Deen. Paula don’t make no junk! With this recipe you’ll never buy cream of chicken soup from the grocery again.

The list of ingredients is a little long but this is really an easy chicken and rice recipe! It’s also quick to throw together because it uses rotisserie chicken and ready rice.

The recipe calls for brown rice but I really prefer regular. Subbing one for the other is not a big problem in this easy soup dish! If you can’t find ready rice just use regular and cook it first.

I chose Paula’s recipe to include on the website because of all the rice soup recipes I’ve tried her’s is the best!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

An easy to make soup featuring rotisserie chicken and ready rice for less time in the kitchen!

  • 3 tablespoons butter
  • 1 1/2 cups carrots sliced
  • 1 cup onion chopped
  • 1 cup celery diced
  • 1 garlic clove minced
  • 3 tablespoons flour
  • 1 1/2 teaspoons dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 32 ounce box chicken broth
  • 3 cups heavy whipping cream
  • 3 cups chopped rotisserie chicken
  • 1 8 7/8 ounce package whole grain brown ready rice, cooked
  • 14 3/4 ounces creamed corn
  • 2 cups frozen corn
  • toasted sliced almonds for garnish

Don’t forget eye appeal! Soup tastes so much better from an attractive soup bowl.

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Tips And Tidbits About This Creamy Chicken Rice Soup Recipe

What kind of rice are you using?

If you don’t have or can’t find ready rice then you can use regular rice.

If you have cooked rice on hand, add it to the soup toward the end of cooking. Simply throw it in when the soup is almost done, usually when the soup is turned down to just a simmer.

Allow the rice to cook just long enough to warm it up. The longer you cook the already-cooked rice, the more moist and gummy the rice may become you want it to retain its firmer texture.

Uncooked Rice

You don’t want to use uncooked rice in this chicken and rice soup. You need to cook the rice first! Long grain and Jasmine rice hold up pretty well in the soup as long as you cook it right.

How To Cook Rice

Use 2 cups water to 1 cup rice.

Bring the water to a hard boil, add some salt, add your rice. Stir and bring up to a hard boil again. Turn the heat on low and cover your rice.

Cook on low for 20 minutes. DON’T LIFT THE LID! and don’t cook any longer than 20 minutes.

As you’re cooking you’ll notice some steam escaping from the pot. That’s a good thing. When the steam stops coming out your rice is almost ready.

Cooking rice uncovered or peeking to see if it’s done will ruin your rice.


Instant Pot Chicken and “Rice” Soup

Just a good old fashioned chicken soup is just what the doctor ordered, am I right? Get it in your bowl quickly with this Instant Pot Chicken and “Rice” Soup.

Cold season is about to hit, and it’s never fun, and simple, nourishing soups are the perfect dinner to make yourself or a loved one when they’re feeling icky. Now, considering one hates to cook while ill, this one you can just pop into your InstantPot and it will do all the work for you, giving you yummy, tender chicken in no time. I just ladle the hot broth right over some prepared riced cauliflower, and it’s ready to go! A fun take on Chicken and Rice soup, with a Whole30, grain-free twist.

For more simple soup recipes like this Instant Pot Chicken and “Rice” Soup, check out my Soups + Stews Round-Up!


Classic Chicken Consommé

A clear, deep gold chicken ​consommé is delightful not only to look at, but tasting it is another story altogether: The flavor is divine. Consommé is a soup that is typically consumed on its own, at the start of a meal. And although it sounds fancy, don't let the French name scare you (or the translation, which roughly means it is the consummate, complete, or finished soup). This easy recipe makes good use of a leftover chicken carcass (and lots of veggies) from dinner. If you don't have a carcass, then use a couple of chicken legs and wings.

Consommé does take some time, patience, and attention to detail it's typically something that chefs must master during their training in culinary school. However, it's not hard to do. It's an acquired skill, one that involves using egg whites to help create a natural filter, or raft, that forms over the soup.

There are some lovely light chicken soups and stocks that you can make, such as a traditional Scottish cock-a-leekie soup, but none have the same depth of flavor as a consommé. It is usually served hot but not boiling hot and garnished with julienned vegetables. It is just as enjoyable on its own without a garnish.


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